Friday, November 18, 2016

Purple sweet potato and yogurt cream tart

Time flies when you're doing nothing .....
Need to take advantage of the mild weather we have here . It's easier to make pastry crust when it's 25ºC so , no French words were uttered in making this wonderful tart lol

Making this tart is pretty straightforward . It has 3 components , the pastry crust , the 2 fillings , the yogurt cream and the creamy purple sweet potato . You can use your favourite pastry dough recipe , here , I used my tried and tested recipe that I pilfered from Washoku Guide, it yields a delightful crispy crust and not oily at all , also the excess dough is perfect for making some rolled cookies ! If you're new to tart making , this easy-peasy recipe is perfect for you !

The 2 fillings are simple to make as well , the difficult part in making this was to pipe the potato filling using the St Honore tip . If you've seen or eaten some French cakes and tarts , you probably seen those beautifully-piped , voluminous whipped cream or Swiss meringue on top of say , lemon meringue tart or the St Honore cake , using this specialty tip . It looks pretty easy when you watch how to use it in Youtube but in reality , it takes a bit of practice especially for me who usually sucks at piping cakes ugh ! But hey , you don't have to search far and wide for this tip , you can use any tips you have on hand if you want to try your hand in making this deliciousness .

* Sift in salt , sugar , cake flour and almond flour into a mixing bowl , tip in lumps that are left on the sieve into the bowl . Use a spatula to mix everything together then add in the yolk , mix until it forms a cohesive dough . Knead dough gently 4 times and form into a ball . Weigh dough and take out 155 grams , wrap into a plastic wrap and chill in the fridge for at least 1 hour or overnight . Do the same with the extra dough , you can roll and cut it out then bake as cookies .

* Lightly dust some cake flour at the bottom so as the top of the dough , then place dough between 2 sheets of plastic wrap . Use a rolling pin to roll it into about 7-inch round , remove the plastic wrap on top , put the 6-inch tart tin on top of the dough then invert the tin and fit in the dough , smoothing gently , no need to trim the dough . Use the tines of the fork to poke holes all over the pastry , even the sides , if you have time in your hands 😁 .
* Place tin in the freezer and freeze for an hour . No need to use pie weights .

* Preheat oven to 180ºC . Bake for 25 minutes or until pastry shell is lightly golden . Place tin into wire rack and let cool a bit before removing pastry shell from the tin . Let cool completely before using .

* On low speed , beat mashed potato until smooth , it may look lumpy after about 3 minutes , so use a spatula to smear it at the side of the bowl to check whether it's already smooth . Add in butter , sugar , cornstarch , cinnamon , salt and whipping cream , beat on medium speed until smooth . Transfer mixture into a piping bag fitted with a round piping tip .

* Pipe sweet potato filling on top of the yogurt cream filling until it is completely covered ( forgot to take photo ) . Change the tip to St Honore and pipe more filling on top ( you can do a triple layer of sweet potato filling , if desired ) . * Chill for at least 30 minutes before serving . Dust with anti-moist icing sugar or the usual icing sugar , take some photos , fast ! Cut and serve immediately . Enjoy !